It’s been exactly a year since I finished my first Whole30. A year since I took control of my health. A year since quinoa constipation week. Amazing memories.
In celebration of this milestone, I made a VERY Whole30 meal: hash. The concept of a “hash” was first introduced to me during my first Whole30, but I’m pretty sure hash just means “random stuff in skillet”. If that’s true, then 50% of my meals are hashes.
There are quite a few things the Whole30 introduced me to that I’m incredibly grateful for: veggies for breakfast, La Croix, long walks, coconut aminos, and self-love. Yes, a nutrition plan introduced me to the idea of self-love. Up until that point, I was fully immersed in body building diet culture. Workouts were never to be missed (despite how you actually felt that day) and eating 1,200 calories a day was celebrated as a sign of your commitment. If I ate more than my self-prescribed calories, I had some pretty terrible self-talk looping through my head. Clearly my body was crying out for more food, but giving in meant giving up on my fitness goals. Or so I thought. How F’d up is that?!
Anyways, the Whole30 not only changed the food I was eating (LITERALLY egg whites, protein powder, and steamed broccoli), the Whole30 changed my relationship with food. I stopped tracking my macros, I started listening to my hunger cues, and I started viewing food as food – not solely grams of protein, carbs, and fat.
This is a recipe that would have terrified me back in the day. It’s not overly-loaded with protein, it has some carbs, and it’s freakin delicious. All things I used to avoid like the plague. Anyways, hope you enjoy it and never think about the macros. Here’s to food freedom!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 2 tbsp ghee
- 2 medium gala apples or apple of choice
- 2 cups brussel sprouts
- 4 organic Aidell's chicken apple sausages
- 2 cloves garlic
- 1 tbsp salt
- 2 tbsp balsamic vinegar
- 2 tsp cinnamon
Ingredients
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|
- Chop apples into small cubes, quarter brussel sprouts, and chop sausages into small discs. Set aside.
- Heat ghee in a large cast iron skillet over medium/low heat.
- Add chopped garlic to skillet and continuously stir to avoid burning for 1-2 minutes.
- First, add brussel sprouts to skillet and cover. Let sit for 10 minutes, stirring every 2-3 minutes to avoid burning.
- Then add chopped apples and chicken sausages. Mix well and continue stirring every 2-3 minutes. Continue this process until everything starts to brown on the edges (about another 12-15 minutes)
- Turn off the skillet and add salt, cinnamon, and balsamic vinegar. Mix well and serve!